creamy lemon pepper veg pasta (vegan)

quick and easy. healthy and tasty.

ingredients;
pasta (of your choice)
brocolli, sliced green beans, spinach, red pepper
lemon
ground black peppercorns
fenugreek powder
cream alternative (alpro is good)

how to make it;
1. boil the pasta
2. when pasta is half cooked throw in the veg
3. when cooked to liking drain remaining water away
4. add plenty of pepper, large pinch of fenugreek, squeeze in juice of lemon.
5. pour in carton of cream (usually 100ml) and stir everything through.
6. serve up and EAT

creamy mushroom and spinach pasta (vegan)

this can be rustled up in about 15 minutes.

quicker, healthier, tastier and cheaper than any fast food takeaway in existence!

what to use;

tricolore pasta

mushrooms

firm tofu

frozen spinach (or fresh obviously if you prefer)

dairy free cream (alpro or oatly are good)

lemon

oregano and coriander (or herbs of your choice)

what to do;

1. get the pasta on the go

2. slice mushrooms, cut tofu into chunks, fry in olive oil on medium heat

3. throw in plenty of herbs, squeeze in lemon juice, bit of salt and pepper

4. when pasta cooked keep very small amount of water in pan and add spinach until thawed/wilted

5. tip mushrooms and tofu in with the pasta 

6. stir everything together with a big glug of the cream and plate it up

7. EAT

spicy stuffed peppers (vegan)

get the following ready;
peppers
long grain rice (with wild rice if poss)
chopped garlic
finely chop fresh chilli (1 or 2 depending how hot you like)
grated root ginger
finely chop 1 onion
1 carrot
1 courgette
grind a large pinch of cumin seed
grind a larch pinch coriander seed
coriander leaves (fresh or dried)

what to do;
1. heat oven to 200
2. cook the rice
3. lightly fry garlic, onion, chilli, ginger, cumin and coriander seed for 2 mins then add to rice.
4. Grate carrot and courgette into the rice and mix together
5. slice the tops off your peppers and remove seeds from inside
6. stuff peppers with mix mixture and put tops back on
7. stand peppers in oven dish, pour a bit of water into dish, bake for 30 mins.
8. serve with salad and maybe a few chips
9. EAT

Stuffed jacket tatties (vegan)

What you need;
Potatoes suitable for jackets (I like Maris piper)
Red pepper (diced)
Courgette (diced)
Garlic
Margarine

Now do this;
1. Heat oven to 200
2. Brush potato skins with seasoned olive oil and bake in oven for an hour
3. Lightly fry garlic, red pepper and courgette for 2-3 mins
4. Remove potatoes from oven, slice in half and scoop out most of soft insides leaving skins intact.
5. Roughly mash potato with small amount of margarine and the pepper, courgette and garlic. Scoop the mixture back into potato skins, pack plenty in.
6. Stick back in oven for 10 mins
7. Serve with veg or salad
8. Eat

Chunky mushroom pie

Tasty, filling wholesome food. Who says veggie food is bland? No chance!

You will need;
Pie dish/pudding dish/large ramekin,
Chestnut mushrooms
Quorn chicken style pieces
Onion
Broccoli
Herbs of choice (I used parsley, thyme and coriander)
Garlic
Salt and pepper
Ready to roll puff pastry
Dairy free cream (oatly or alpro)

What to do;
1. Heat oven on 190
2. Lightly fry onion, garlic, mushroom, quorn and broccoli in a pan. Few minutes only, don't over do it.
3. Add plenty of fresh and/or dry herbs. Be generous. Add salt and pepper.
4. Stir in a glug of dairy free cream (oatly or alpro are good)
5. Roll pastry out and line pie dishes, dust inside of pie dish with flour first
6. Fill dishes with filling, cram plenty in.
7. Roll more pastry to make pie tops, crimp together around edges, make 2 slits in top.
8. Bake in oven for 30 mins then carefully knock pie out of dish. Ouch it's hot!
9. Serve with peas, carrots, green beans and thick veggie gravy.
10. Eat

roasted veg and haloumi skewers

also perfect for veggies at a bbq!

what you need;
-skewers
-red onion, courgette, peppers, haloumi cheese.
-tomato puree, olive oil, balsamic vinegar, chilli powder, paprika, salt and pepper.
serve with;
salad leaves, cherry tomatoes, beetroot, bulgar wheat (or cous cous or quinoa)

what to do;
1. chop the veg and cheese into chunks and spike onto skewers
2. mix puree, oil, vinegar, chilli, paprika, salt and pepper into paste according to taste
3. 'paint' the skewers with the paste
4. bake uncovered in oven on 220 degrees for 30 mins (or bbq until looking tasty)
5. serve with your salad and some cooked bulgar wheat
6. EAT

tips
1. sub whatever veg you think you'll like
2. add a veg stock cube when cooking bulgar wheat for better flavour
3. if cooking on barbeque its still safe to eat if undercooked so no need to worry, just try not to burn it to a crisp too much!

Tree Hugger's Mushroom Pasta (vegan)

If you like deep wholesome earthy flavours then this meal tastes like... erm the forest.

stuff you need;
large portabella mushrooms
chestnut mushrooms
dried porcini mushrooms
chestnuts (ready cooked)
wholewheat pasta
red onion
spinach
fresh rosemary
-decide quantities depending on number of servings and how hungry you are

what to do;
1. oven on 200 degrees
2. put porcini mushrooms in jug with half a veg stock cube, pour in about 150ml boiling water.
3. chop chestnut mushrooms and chestnuts into halves and scatter in baking tray
4. place whole portabella mushrooms on top and season with salt and pepper
5. pour over the porcini mushrooms including the water then sprinkle generously with rosemary
6. cover tray with foil, stick it in the oven for 25 mins
7. cook pasta, add chopped red onion halfway through, stir in spinach at end to wilt
8. serve pasta on plate, top with mushroom and chestnut mixture, sit the portabella in middle
9. EAT

new potato and butter bean salad (vegan)

tasty, filling and fresh summer salad.  you cant really get this one wrong either, it's so easy and quick.
you'll need;
baby new potatoes
canned butter beans
cherry tomatoes
cucumber
lettuce/ any salad leaves
virgin olive oil, cracked pepper, sea salt

what to do;
1. cut potatoes into halves or bite size chunks and boil for 10 mins
2. lightly fry the butter beans with salt and pepper for 2 mins
3. slice up your salad
4. arrange on plate, drizzle with olive oil and season
5. EAT